I love trying new flavors. My Broccoli Sweet Potato Bowl features tender sweet potato cubes and crisp broccoli tossed in olive oil with hints of garlic and ginger. The final touch, a light tahini lemon dressing, makes this recipe my go-to for a hearty Roasted Veggie Power Bowl that never disappoints.

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I recently discovered a new favorite recipe – a Broccoli Sweet Potato Bowl that’s as filling as it is nutritious. I roasted 1 medium sweet potato and a small head of broccoli in 2 tablespoons of olive oil with a bit of salt and pepper.

When I mix these vibrant veggies with a tangy ginger tahini dressing made of 1/4 cup tahini, 1-2 teaspoons freshly grated ginger, 1 garlic clove minced, 2 teaspoons fresh lemon juice and just enough water to perfect its consistency, the flavors come alive. This filling bowl is one of those healthy veggie bowl recipes that really makes meal prep exciting.

It offers a creative twist on a roasted veggie power bowl, making it a standout option in my collection of healthy wholefood recipes. Each bite leaves me eager to explore more combinations with this nutritious power bowl sauce recipe.

Why I Like this Recipe

1. I really love how the roasted sweet potato and broccoli come together so perfectly — they get a little caramelized and thats just the best flavor ever, plus know that I’m eating something healthy at the same time.
2. The ginger tahini dressing is sooo awesome, it adds a spicy tang that makes each bite exciting and it also goes really well with the natural sweetness of the veggies.
3. I like that its super easy to make and i can almost tweak it to use whatever i have lying around in my kitchen which makes it feel personal and creative.
4. This recipe makes me feel good cause I know im putting in a bunch of nutrients and it’s a great power bowl for when i need a quick meal or meal prep for the week.

Ingredients

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Sweet potato: A great fibre and carbohydrate source that gives the bowl its natural sweetness.
Broccoli: Packed with vitamins and antioxidants, it’s super healthy and adds a nice crunch.
Olive oil: Offers healthy fats, helps roast vegetables evenly, and enhances overall flavor.
Tahini: Creamy and nutty, it provides protein and a smooth texture to tie flavors together.
Ginger: A fresh kick with anti-inflammatory benefits that adds spiciness and warmth.
Garlic: Low calorie yet aromatic, it brings bold flavor and a light hint of spice.

Ingredient Quantities

1 medium sweet potato, peeled and diced into 1-inch cubes

1 small head broccoli, cut into bite size florets

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup tahini

1-2 teaspoons freshly grated ginger

1 garlic clove, minced

2 teaspoons fresh lemon juice

2-3 tablespoons water (adjust to get the right consistency)

A pinch of salt for the dressing

How to Make this

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1. Preheat your oven to 425°F.

2. Toss the diced sweet potato and broccoli florets in a bowl with olive oil and a good pinch of salt and pepper.

3. Spread the veggies in a single layer on a baking tray.

4. Roast them in the oven for about 20-25 minutes until tender and slightly caramelized.

5. While the veggies roast, mix the tahini, freshly grated ginger, minced garlic, and lemon juice in a small bowl.

6. Slowly add 2-3 tablespoons of water to the mixture and whisk until you get the right consistency, then add a pinch of salt.

7. Once the veggies are done, take them out of the oven.

8. Put the roasted sweet potatoes and broccoli into a bowl.

9. Drizzle the ginger tahini dressing over the veggies.

10. Toss everything together and enjoy your healthy power bowl!

Equipment Needed

1. Oven (for preheating and roasting)
2. Baking tray (to spread and roast the veggies)
3. Large mixing bowl (to toss sweet potatoes and broccoli with olive oil, salt, and pepper)
4. Small bowl (for whisking the ginger tahini dressing)
5. Whisk (to blend dressing ingredients)
6. Knife (for dicing the sweet potato and mincing garlic)
7. Cutting board (for prepping vegetables)
8. Vegetable peeler (to peel the sweet potato)

FAQ

How do I know when the sweet potato is cooked?
The sweet potatoes should be tender when you poke them with a fork. If its still firm, give it a few more minutes in the oven.

Can I use frozen broccoli instead of fresh?
Yes you can use frozen broccoli but fresh really keeps the crisp texture. If you are using frozen, make sure to adjust the cooking time accordingly.

What can I do if my tahini dressing is too thick?
Just add a little more water bit by bit until you get the consistency just right. It may take a few stirs to get there.

Can I prepare some parts of the recipe ahead of time?
Yeah, you can roast the sweet potatoes and broccoli ahead and then keep them in the fridge for up to 3 days. Just warm everything up when you are ready to eat.

Can I add any extra protein to make this a complete meal?
You sure can! Some chickpeas or even grilled chicken work great in this bowl if you're looking for that extra protein kick.

Broccoli Sweet Potato Bowl Recipe Substitutions and Variations

If you don’t have sweet potato, you can use butternut squash instead. Its a great alternative and cooks up nicely in the bowl.
Not a fan of broccoli? Try swapping it for cauliflower. It has a similar texture and flavor when roasted.
If you ran out of olive oil, avocado oil or grapeseed oil works fine. They add a similar richness to the dish.
Tahini can be tricky to find sometimes. You can use peanut butter or almond butter as a substitute, but keep in mind the flavor will be a bit different.
If you don’t have fresh lemon juice, a splash of lime juice or apple cider vinegar can brighten up the dressing just as well.

Pro Tips

1. Try to cut the sweet potatoes and broccoli into pieces that are as even as possible so they all cook at the same time. If they’re different sizes, some pieces might end up overcooked while others are still a bit hard.
2. When mixing your tahini dressing, add the water slowly and whisk continuously. It might seem like a pain at first, but this makes sure the dressing gets that smooth, pourable texture you want.
3. For an extra boost of flavor, let the dressing sit for a few minutes before tossing it with the veggies. This gives the ginger and garlic a chance to blend into the tahini.
4. Use a sheet of parchment paper on your baking tray to help prevent sticking and make clean-up a lot easier once your veggies are roasted.